Sweet Fennel Greens Recipes

SWEET FENNEL GREENS

Steps:

• Make bullion according to package directions. Typically, this means that you add one bullion cube to 2 cups water and heat to low simmer. Prepare in a large nonstick pot.
• Add the fennel and garlic and stir.
• Immediately add greens to simmering liquid.
• "Roll" greens around in water to coat with spices and let simmer until just wilted, about 1 to 2 minutes.
• Do not overcook greens. They should be wilted, but still brightly colored. Greens will "shrink" significantly when they cook.
• Use a slotted spoon to remove greens into a bowl or serving dish or onto plates or bowls. Let liquid drain a bit before putting greens into dish.
• Enjoy greens steaming hot.

FENNEL AND GREENS SALAD

Steps:

• For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
• For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
• Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.

GREEN BEANS WITH FENNEL

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.

SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL

Steps:

• Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
• In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
• Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
• As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
• Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
• To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

FENNEL GREEN SALAD

Steps:

• In a salad bowl, combine greens, fennel bulb, onion, mushrooms and red pepper. In a jar with a tight-fitting lid, combine the oil, vinegar, fennel fronds, honey and salt; shake well. Drizzle over salad and toss to coat.

CHICKEN-LEG CACCIATORE WITH SWEET PEPPERS, FENNEL, AND GREEN OLIVES

Steps:

• Place chicken legs and thighs in a large bowl; add brine and toss to coat. Transfer to refrigerator for 30 minutes. Remove chicken from brine and pat dry.
• Preheat broiler and preheat oven to 375 degrees.
• Season chicken with 1 teaspoon salt, 1/2 teaspoon pepper, oregano, and 1 tablespoon olive oil. Place chicken on a broiler pan on the middle rack and broil until skin begins to crisp, about 2 1/2 minutes. Rotate pan and continue cooking until skin is crisp, about 2 1/2 minutes more.
• Transfer chicken to oven and bake until juices run clear, about 15 minutes.
• Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil. Add sausage and cook until fat is rendered, about 2 minutes. Add onion, fennel, and remaining salt. Cover pan and let cook until vegetables are just softened, about 3 minutes.
• Uncover and stir in garlic; cook for 1 minute. Add wine and cook until evaporated, about 30 seconds. Add roasted peppers and tomatoes; cook until tomatoes are broken down, vegetables have softened, and mixture is thickened, about 20 minutes.
• Add olives and cook, stirring, for 1 minute. Remove pan from heat and add basil, parsley, and chicken; stir to coat. Serve immediately with generous portions of sauce poured over the chicken.

FENNEL AND GREEN APPLE SALAD

Steps:

• Chop off the fronds where they meet the body of one fennel bulb.
• Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
• Repeat with the other bulb.
• You should have 2 cups of sliced fennel. Set them aside.
• chop one tablespoon of the fronds and set them aside also.
• Put the fennel and the apple into a mixing bowl.
• Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
• Toss gently, taste and season with salt and pepper.
• Arrange the salad on a large, chilled serving platter.
• Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.

CREAMY FENNEL AND GREENS SOUP

Steps:

• Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
• Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
• Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
• Cooks' note:
• Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.

SWEET POTATO AND FENNEL HASH

Steps:

• Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
• Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
• Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.